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编号No：2015-01-13KitchenSafetyProductionResponsibility厨房岗位安全生产责任书Inordertoseriouslyimplementsafetyproductionmanagementworkandthemajorworkisprevention.Sohotelestablishtherelatedprinciplewhichisaboutwhoshouldresponsibleforhismanagementareatoensurehotel’snormaloperationactivities.Sothatwemakethisresponsibilitysystem,specificasfollows:根据《中华人民共和国安全生产法》，为了认真贯彻安全生产管理工作,以“预防为主，防消结合”的方针，按照“谁主管、谁负责”的原则，同时为确保本酒店安全生产的落实，为此建立安全生产责任制，特对本职务安全生产负有的责任明确如下：Responsibleinformation一、责任人情况:NameDepartmentPost姓名:______部门：______________职务：__________Area二、责任人负责区域：________________________________________________________________________________Ipromisetoensuremyareaissafe,andI’mwillingtotakingresponsibilityforfiresecurity.三、本人保证所管辖范围内的安全生产管理工作达到以下要求，并愿意承担安全责任。Strictlyobeytheoperationinstructionwhenusingeachcookingrange.Musttimelystoporrectifywhenfindsomepotentialsafetyhazard.1．使用各炉灶时，严格遵守操作规程，，发现安全隐患问题及时制止或整改；Alltheinstallworkofelectricalequipmentshouldmeetthefireprotectionrequirements.Forbidoverloadoperationandhaswellinsulationmeasure,thecatchpointisfirmly.What’smore,shouldhavequalifiedfusewireandelectricleakageprotection.Whenincreasesomeelectricalequipmentinkitchenmustsupervisethatifitmeetthesecurityrequirement.2．使用的各种电器设备的安装使用必须符合防火要求，严禁超负荷运行，且绝缘要求良好，接触点要牢固，要有合格的保险、漏电保护装置。厨房增设的电器，要监督是否符合安全要求；Don’tsmokeintheoutsideofthesmokingarea.Noprivatewiringandinstallationofelectricalequipment.3．不在非烟区吸烟；不私拉、私接电线和安装电气设备；Shouldn’tleavewhentheyareinoilrefining,fryingandbakingfood.Oventemperatureshouldn’tbetoohighandoildrainshouldn’tbetoofull.Preventthefireaccident.4．厨房炼油、炸食品和烘烤食品时，不得离人，油锅、烤箱温度不要过高，油锅放油不宜过满，严防着火，引起火灾；Strictlyobeytheoperationinstructionwhentheyareusingeachcookingrangeoroven(musthasthefiresourcefirstlythenopentheoilsource).Noanyclutterupsidedowninthestovetopreventblockingaccident.Meanwhile,shouldn’tleavethepost.Ifthestoveisfire,shouldclosetheoilsourceinthefirst.5．各种燃气炉灶、烤箱开火时必须按照操作规程（先使用点火棒点火后再开气），不准往炉灶眼内倒置各种杂物，以防堵塞火眼发生事故。同时，气炉工作期间严禁离开岗位，若发生煤气失火，应先关闭气源后灭火；Oftencleanuptheventilationandsmokeflue,mustturnoffthepower,airsupply,putoutfirewhenoffthework.Mustwipecleantheplaceaslongasthearmcanreachsuchasabovethestoveandsmokeexhaustwindcoverwhenafterclosing.6．经常清理通风、排烟道，做到人走关闭电源、气源、熄灭明火。炉灶及上方排烟风罩每天营业结束，只要手臂能够够得到的地方，必须擦拭干净；Whenkitchenneedstousethedangerousgoods(built-inovengascylinders,alcohollamp)mustaccordingtotheusingquantitytogetfromdangerousgoodswarehouse,andmustbeinaccordancewiththesafetyoperatingrules,itisforbiddentostorehazardousgoodsbeyondthedangerousgoodswarehouse.7．厨房使用的危险物品（卡式炉气瓶、酒精灯）根据当天使用数量从危险品库房领用，并按照安全操作规程使用，严禁储存危险品库房以外的区域；Familiarwiththeuseofallkindsoffireextinguishingequipmentandlocationforstorage,maynotarbitrarilymove,damage,change,close,ordismantlethefirecontrolequipment.Donotoccupythefirepreventionspace.Donotdivert,bury,occupyfirewatersupply,andensureallthefireequipmentsarecomplete,efficient,cleanandtidy,andthefireescapeisunblocked.8．熟悉各类灭火器材的使用和存放位置，不得随意挪动和损坏、改变、关闭、拆除消防设备和器材；不占用消防间距；不随意挪用、埋压、圈占消防水源；确保所有消防设备、设施的齐全、有效、整洁及确保消防通道的畅通；Attendeachfiresafetytrainingandfiredrill,andensurethemcangraspthefireknowledge,andknowhowtoputoutthefire.9．参加安全生产管理培训和消防演习、灭火演练，确保做到平时能防、遇火能灭。Ifanyfireaccidenthappens,thepeoplewhoareinchargefortheareashouldresponsibleforalltheissues,andthenaccordingtothehotelfirepolicytoexecutetopunishorreward.10．责任区域所有涉及安全生产管理责任问题及人员，将依照酒店安全管理工作小组制定的安全生产管理工作考评和奖惩制度予以执行，绝不徇私。Thekitchenfoodshouldbekeptclassification,semi-finishedproductsandrawmaterialstorageintogether,andrawandcookedshouldbestrictlyseparatestored.Refrigeratororcoldstorageshouldbecheckedandregularlyfrostedbythespecialist,mustkeepthefrostinthinair,makeitwithoutpeculiarsmell.Foodshouldbeusedinfirstlywhenithasalonglengthofprevention.Thefoodwhichhasspoiledornotfreshshouldnotbeputintotherefrigeratororfreezer,foodshouldnotbestorageintogetherwiththeothermaterials,privatefoodarenotallowedtobeputinthefridgeorrefrigerator.11.厨房的食品应分类保存，半成品与原料存放，生熟严格分开；冰箱或冷库检查定期化霜，保持霜薄气足，使其无异味、臭味；食品做到先进先出先用，已变质或不新鲜的食品不得放入冷库或冰箱，食品不得与非食品一起存放，私人食品不准放入冰箱或冷库。Thefoodshouldbefullyheat,preventendogenouscookedoutside,itisforbiddentosupplytheovernightfood.Eachclassmustclosethecoverofthecondiment,cleanthetools,appliances,stove,oven,andrinsetheground.Payattentiontotheinstrumentoffresh,metamorphicinstrumentsshouldn’tnotsteamed,donotthepot,donotbake.Cookfoodshouldfullyheat,burnthrough,nomedium.Donotusethecontainerwithoutsterilization.12.食品要充分加热，防止内生外熟，严禁隔顿隔夜食品回烧后供应。每班工作结束后调料加盖，工具、用具、灶上、灶下，地面清扫洗刷干净。注意仪器新鲜，变质仪器不蒸，不下锅，不烘烤。烧煮食品要充分加热，烧熟烧透，不外熟里生。不用未经消毒的容器。Supplementaryterms四、附则：Thisresponsibilitycertificateisinduplicate,Thekeypositionofproductionsafetyresponsibilitythedepartmentprincipalandhotelwillrespectivelyholdoneagreement.1.本责任书一式三份，重点岗位安全生产责任人，部门责任人、酒店安全部各执一份存档。Thisagreementisregardedaseffective,ifthepositionleaderchanges.2.本责任书在责任人同级、同岗任期内被视为有效。Ifthedepartmentleaderisinholidayoronthebusinesstrip,thepersonshouldinchargealltheresponsibilityifheisauthorized.3.责任人休假、出差等其它原因离开工作区域时，由被受权人承担责任。ThekeypositionofproductionsafetyresponsibilityDepartmentofproductionsafetymanager重点岗位安全生产责任人部门安全生产管理人_____